110g Plain Flour
1 Egg
Pinch of Salt
5-6 tbsp Skimmed Milk
Instructions
1. Put all the ingredients into the bowl of a food processor or blender and whizz for about 45 seconds or
until the mixture is smooth.
2. Leave the batter to rest for an hour before using.
¼pt (150ml) Mayonnaise
2 tsp Capers
3 Cocktail Gherkins
1 tsp Chives
1 tsp Double Cream
Instructions
Finely chop the gherkins and chives. Add all the ingredients to the mayonnaise.
1 lb Maryland crabmeat
1 c Italian seasoned breadcrumbs
1 lg Egg; or 2 small
1/4 c Mayonnaise; - about
1 ts Worcestershire sauce
1 ts Dry mustard
1/2 ts Salt
1/4 ts Pepper
Margarine; butter or oil;- for frying
Instructions
Remove all cartilage from Crabmeat.
In a bowl, mix breadcrumbs, egg(s), mayonnaise and seasonings.
Add Crabmeat and mix gently but thoroughly.
If mixture is too dry add a little more mayonnaise.
Shape into six cakes.
Cook cakes in fry pan, in just enough fat to prevent sticking, until browned; about 5 minutes on each side.
350g/12oz skinless lemon sole filler
25g/1oz seasoned flour
2 eggs, beaten
55g/2oz panko or fresh breadcrumbs
1 lemon, cut into wedges, to serve
For the Tartare Sauce
1 quantitiy of Mustard Mayonnaise (see tip)
1 tsp green olives, finely chopped
1 tsp gherkins, finely chopped
1 tsp capers, finely chopped
1 tsp snipped fresh chives
1 tsp chopped fresh parsley
Instructions
Make the Tartare Suace: mix all the ingredients together. Cut the lemon sole into goujons, slice the
fillet diagonally to make long pieces about the size of your little finger.
Place the flour in a small shallow dish or tray. Place the eggs in a second dish or
tray and place the breadcrumbs in a third.
Set the deep fat fryer to 190C/375F, or heat some oil in a large pan to the same temperature or until a
cube of bread browns in about 30 seconds. If it blackens in the same time it is too hot.
Dip the goujons first in the seasoned flour, then the egg and finally the breadcumbs, then deep fry
until golden. Drain on kitchen paper and serve with lemon wedges and tartare sauce.
TIP:
To make Mustard Mayonnaise, ensure all the ingredients are at room temperature before starting.
You will need: one tablespoon English mustard; two egg yolks; one tablespoon white wine vinegar;
three-quarters teaspoon salt; few turns of white pepper; and 300ml/half pint groundnut or sunflower oil.
Place the mustard, egg yolks, vinegar, salt and pepper in a mixing bowl, then place the bowl on a tea towel to
stop it from slipping. Using a wire whisk, beat the oil into the egg mixture a little at a time until it
is all incorporated. Once you have carefully added abour the same volume of oil as the original mixture of
egg yolks and vinegar, you can add the oil more quickly.
1.8kg/4lb fresh mussels
225ml/8fl oz dry cider, Normandy if possible
3 shallots or 1 small onion, very finely chopped
1 bouquet garni (bay leaf, parsley stalks, thyme sprigs)
25g/1oz butter, softened
15g/½oz plain four
150ml/¼ pint creme fraîche
2 tbsp chopped fresh parsley
salt and freshly ground black pepper
Instructions
Scrub the mussels and pull our the beards protruding from between the closed shells. Discard any mussels
that won't stay closed.
Place the cider, shallots, bouquet garni and plenty of freshly ground black pepper in a large pan, bring to the boil, then simmer for 2 minutes.
Add the mussels, cover the pan and cook over a high heat for 3 - 4 minutes until the mussels have opened. Discard any that have remained closed. Using a slotted spoon, transfer the mussels into a large, deep serving dish, discarding the bouquet garni, cover and keep hot. Reserve the cooking juices.
Mix the butter with the flour to make a smooth paste. Bring the reserved cooking juices to the boil, add the creme fraiche, the whisk in the butter paste a little at a time. Simmer the sauce very gently for 5 minutes to cook out the flour. Taste the sauce for seasoning, stir in the chopped parsley and then pour it all over the mussels.
450g/1lb Mashed potatoes, cooled
2 eggs
25g/1oz melted butter
2 tsp anchovy essense or Thai fish sauce (nam pla)
2 tbsp chopped fresh parsley
1 tsp salt
10 turns black pepper mill
450g/ 1lb cooked white fish (See Tip), broken into small pieces with skin and bones removed
55g/2oz seasoned flour
2 eggs, beaten
150g/5½oz fresh white breadcrumbs
oil, for frying
Instructions
Mix the potatoes with the eggs and melted butter, then fold in the anchovy essense, parsley, salt
and pepper and fish pieces.
Shape the mixture into fish cakes, using your hands and a palette knife. Coat each cake in the flour, then beaten egg, then breadcrumbs. Shallow or deep fry as you prefer until crisp and golden and heated right through.
TIP:
You can use any white fish, or indeed, any oily fish to make these fish cakes, but cheaper white fish such as
ling, coley, pollack, whiting and pouting (also known as pout or bib) are ideal.
55g/2oz rocket leaves
6 very thin slices Parma ham
115g/4oz large cooked peeled prawns, defrosted if frozen
4 tbsp extra virgin olive oil
freshly ground black pepper
Instructions
Divide the rocket between four cold plates. Tear the Parma ham into pieces about 5cm/2in across
and arrange among the leaves.
Scatter over the prawns, then drizzle one tablespoon of olive oil over each salad, grind over some black pepper and serve.
2 egg yolks
2 tsp white wine vinegar
½ tsp salt
300ml/½pint extra virgin olive oil
Instructions
Make sure all the ingredients are at room temperature before beginning. Place the egg yolks, vinegar and salt
into a mixing bowl, then place the bowl onto a tea towel to stop it slipping.
Using a wire whisk, beat the oil into the egg mixture a little at a time until you have incorporated it all. Once you have added about the same volume of oil as the original mixure of egg yolks and vinegar, add the oil more quickly.
